Sweet Potato Casserole
No marshmallows here, this casserole dessert is covered in a streusel topping!
Let's begin with this: I hate sweet potatoes. I had only ever eaten them one time willingly when my Aunt Lisa had made her casserole. Then last Thanksgiving, I watched my friend Jaime make hers and she told me that I had to try it. I did and I fell in love. This will be made for years and years to come :) I omitted the nuts from the streusel topping because we are unsure if Matthew has a nut allergy or not.
What you need:
2 cans (29 oz. each) yams
1 1/2 cups granulated sugar
2/3 cup all-purpose flour
4 large eggs
2 tsp. vanilla
1 cup unsalted butter, softened
For the Topping:
1 cup brown sugar
1/2 cup all-purpose flour
1/3 cup unsalted butter, softened
1 cup chopped pecans
Directions:
Mix all ingredients (except topping) together.
Spread into a greased 9x13-inch dish (or a casserole dish) and bake at 375 degrees for 35 to 40 minutes.
Meanwhile mix topping ingredients with fingers. Take dish out of the oven and add topping. Bake for 15 minutes more.
Recipe from Jaime Akin
Recipe originally posted on Fantastical Sharing of Recipes on November 24, 2010